Perkins American Food Co.
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General Manager
role at
Perkins American Food Co.
Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value.
Position Description As a General Manager, you will manage the operations of an assigned restaurant and be responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. You will directly supervise all employees (including subordinate managers) and be accountable for all aspects of restaurant operations and administration, ensuring execution of all tasks and systems to guarantee maximum guest satisfaction and a quality work environment.
Responsibilities
Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
Plans and analyzes restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
Responsible for all aspects of employment and restaurant staffing including recruitment, training, and conducting new hire orientation.
Conducts annual performance reviews with all restaurant employees, recommending merit increases and preparing employee performance documentation.
Attends University of Perkins and successfully completes all coursework.
Attains and maintains ServSafe certification.
Assists in all functions for all positions in the restaurant.
Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures.
Monitors food temperatures during hot and cold handling to reduce the risk of food-borne illness.
Schedules and staffs a sufficient number of well-trained and productive employees to meet service standards.
Maintains proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, and security measures.
Maintains inventory levels for food and non-food items in accordance with company guidelines.
Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
Accounts for accurate financial data including payroll, cash and receipts, food costs, and operating expenses; prepares and reviews financial reports.
Attends scheduled regional meetings and makes presentations to peers and management as requested.
Qualifications
Two years previous experience in a management role; preferred in the food service industry.
High school diploma; some college or degree preferred.
Excellent communication skills with guests and vendors in person and by telephone.
Proficiency in operating a cash register.
Ability to coordinate multiple tasks simultaneously.
Physical Requirements
Extensive standing without breaks.
Exposure to heat, steam, smoke, cold, and odors.
Bending, reaching, walking, and ability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
Requires high level of mobility/flexibility and ability to fit through openings 30" wide.
Ability to work irregular hours under heavy pressure/stress during busy times.
Ability to carry trays weighing 20 pounds up to 30 feet.
Ability to lift up to 50 pounds.
Benefits & Perks
Educational assistance with DeVry University with complimentary laptop.
Immediate family members eligible for benefits.
Comprehensive health benefits including medical, dental, vision, and more.
401(k) retirement savings with company match.
Flexible schedule.
All‑you‑can‑eat pancakes and meal discounts.
Employee discount program.
Development pathway: step‑by‑step process to grow your career.
Three college credits for completing manager training.
Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. The employee may perform other duties and responsibilities as required.
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General Manager
role at
Perkins American Food Co.
Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value.
Position Description As a General Manager, you will manage the operations of an assigned restaurant and be responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. You will directly supervise all employees (including subordinate managers) and be accountable for all aspects of restaurant operations and administration, ensuring execution of all tasks and systems to guarantee maximum guest satisfaction and a quality work environment.
Responsibilities
Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
Plans and analyzes restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
Responsible for all aspects of employment and restaurant staffing including recruitment, training, and conducting new hire orientation.
Conducts annual performance reviews with all restaurant employees, recommending merit increases and preparing employee performance documentation.
Attends University of Perkins and successfully completes all coursework.
Attains and maintains ServSafe certification.
Assists in all functions for all positions in the restaurant.
Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures.
Monitors food temperatures during hot and cold handling to reduce the risk of food-borne illness.
Schedules and staffs a sufficient number of well-trained and productive employees to meet service standards.
Maintains proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, and security measures.
Maintains inventory levels for food and non-food items in accordance with company guidelines.
Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
Accounts for accurate financial data including payroll, cash and receipts, food costs, and operating expenses; prepares and reviews financial reports.
Attends scheduled regional meetings and makes presentations to peers and management as requested.
Qualifications
Two years previous experience in a management role; preferred in the food service industry.
High school diploma; some college or degree preferred.
Excellent communication skills with guests and vendors in person and by telephone.
Proficiency in operating a cash register.
Ability to coordinate multiple tasks simultaneously.
Physical Requirements
Extensive standing without breaks.
Exposure to heat, steam, smoke, cold, and odors.
Bending, reaching, walking, and ability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
Requires high level of mobility/flexibility and ability to fit through openings 30" wide.
Ability to work irregular hours under heavy pressure/stress during busy times.
Ability to carry trays weighing 20 pounds up to 30 feet.
Ability to lift up to 50 pounds.
Benefits & Perks
Educational assistance with DeVry University with complimentary laptop.
Immediate family members eligible for benefits.
Comprehensive health benefits including medical, dental, vision, and more.
401(k) retirement savings with company match.
Flexible schedule.
All‑you‑can‑eat pancakes and meal discounts.
Employee discount program.
Development pathway: step‑by‑step process to grow your career.
Three college credits for completing manager training.
Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. The employee may perform other duties and responsibilities as required.
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